Minute Minestrone with Bays Crostini

- 2 cans (15 ozs. each) country vegetable soup
- 2 leaves Romaine lettuce, chopped
- 2 slices prosciutto, chopped (optional)
- 1/2 medium zucchini, sliced
- 2 tablespoons Asiago cheese, grated
- 1 cup leftover cooked pasta
- olive oil
- 4 teaspoons prepared pesto
- Italian parsley, chopped
- lemon rind, grated
- Bays Crostini [recipe follows]

In a large saucepan, combine soup, Romaine, prosciutto, zucchini and cheese. Heat over low heat, stirring occasionally, until hot and bubbly. In a skillet or microwave, toss pasta with oil to heat thoroughly. Ladle soup into individual bowls. Stir one teaspoonful of prepared pesto into each serving. Spoon pasta on top; sprinkle with parsley and lemon rind. Serve with Crostini.

Other additions: Leftover cooked sugar snap peas or green beans, cut up; pepperoni or chopped ham.

Serves 4

- 2 tablespoons olive oil
- 1 teaspoon dry Italian salad dressing mix
- 4 Bays English Muffins, split
- 2 tablespoons Asiago cheese, grated
- 1 tablespoon Romano cheese, grated

Combine oil and dressing mix; brush on both sides of muffin halves. Place on baking sheet. Bake in a preheated 325° F oven for 15 minutes. Remove from oven; sprinkle with cheeses. Serve warm or at room temperature.